Kids love noodles but given how dull and monotonous they are when it comes to nutrition and taste, spaghetti pasta is a good replacement. I agree that it takes more time to cook and isn’t instant like packaged noodles but I feel if you have the time, make spaghetti as a replacement for noodles. This pasta recipe has assorted vegetables and has nutritional goodness of carrots, zucchini, yellow bell pepper, onion, tomato, spring onion and garlic. As always you can improvise on the vegetables according to your fridge inventory.

This pasta is a perfect main course entry for lunch dinner. Runners who would like to carb load a day before a long run can also have it.

Method

In a pan boil spagetti pasta with little oil and salt. Keep it aside.

Boil carrots, zuccini, bell pepper, broccili in salted water. I microwaved the vegetables for 2 minutes. In a hot pan add olive oil and then butter. Sautee onions, green chilly and grated or curshed garlic. When onion is golden brown add all the vegetables and sautee them. When vegetables are soft add tomatoes.

Add nutmeg, thyme, pepper, salt and basil leaves. ( you can use seasoning of your choice). Let the vegetables simmer for 3 minutes. Add tomato puree and let it cook. I could not resist, so added salami, but that is totally optional.

You can use water to it to the consistency you like. When vegetables are cooked add cherry tomatoes and let it simmer for 3-4 minutes. Add celery to garnish.